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Decadent Chocolate Strawberry Cheesecake Bars Recipe

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Indulge in these rich and creamy Chocolate Strawberry Cheesecake Bars that combine the delightful flavors of chocolate, strawberries, and cheesecake into a perfect treat. Easy to make and beautifully presented, these bars are sure to impress at any gathering!

Ingredients

Scale
  • 1 ½ cups Graham Cracker Crumbs
  • 2 tablespoons Granulated Sugar (for crust)
  • 5–6 tablespoons Unsalted Butter (Melted)
  • 16 ounces Full-Fat Cream Cheese (softened to room temperature)
  • ¾ cup Granulated Sugar (for cheesecake layer)
  • 2 Large Eggs (room temperature)
  • 1–2 teaspoons Pure Vanilla Extract
  • ¼ teaspoon A Pinch of Salt
  • 1 cup Fresh Strawberries (hulled and diced)
  • 1–2 tablespoons Granulated Sugar (for strawberry swirl)
  • 1 teaspoon Cornstarch
  • 4 ounces Semi-Sweet Chocolate (chopped)
  • ½ teaspoon Oil or Butter (Optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9 inch square baking pan with parchment paper, leaving an overhang on two sides.
  2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened and resemble wet sand.
  3. Press the mixture firmly and evenly into the bottom of your prepared pan. Bake for 8-10 minutes until lightly golden and fragrant. Let it cool completely on a wire rack.
  4. In a small saucepan, combine the diced fresh strawberries and granulated sugar. Cook over medium heat until the strawberries soften, about 5-7 minutes.
  5. Whisk together the cornstarch with a tablespoon of cold water to create a slurry. Pour this into the simmering strawberries and stir until thickened, about 1-2 minutes. Remove from heat and let cool completely.
  6. In a large mixing bowl, beat the softened cream cheese on medium speed until smooth. Add the granulated sugar and continue beating until fluffy.
  7. Beat in the vanilla extract and salt. Add the eggs one at a time, mixing on low speed just until incorporated.
  8. Pour about half of the cheesecake batter over the cooled crust. Spoon dollops of the cooled strawberry swirl over the batter. Pour the remaining cheesecake batter over the strawberry dollops.
  9. Spoon smaller dollops of the remaining strawberry swirl on top and gently swirl into the cheesecake layer.
  10. Melt the semi-sweet chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle over the strawberry-swirled cheesecake batter.
  11. Bake for 35-45 minutes until the edges are set and lightly golden, with a slight jiggle in the center.
  12. Once baked, turn off the oven and leave the cheesecake inside for 15-20 minutes. Then let it cool completely at room temperature.
  13. Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  14. Once chilled, lift the cheesecake out of the pan using the parchment paper overhang. Slice into bars and serve.

Nutrition

Keywords: Ensure all ingredients are at room temperature for a smooth batter. Don't overmix the batter after adding the eggs to prevent cracks. Cool gradually to avoid sudden temperature changes that can lead to cracks.

Find it online: https://mamablueberry.com/decadent-chocolate-strawberry-cheesecake-bars-recipe/